Neptunes Dip Recipes

FLORENTINE DIP

Florentine Dip image

A good dip transcends time - especially one with fresh herbs, which makes this 1959 recipe from Craig Claiborne stand out amid other recipes from the convenience food era of the 1940s and '50s. Studded with capers, garlic and anchovies, the dip comes together quickly, then sits in the refrigerator, ready to buy you time should your guests arrive early while the rest of the meal runs late.

Provided by Craig Claiborne

Categories dips and spreads, appetizer

Time 10m

Yield About 1 1/2 cups

Number Of Ingredients 10

Ingredients

3 ounces cream cheese, at room temperature
2 tablespoons mashed or finely chopped anchovies
1 cup sour cream
1/4 cup chopped flat-leaf parsley
3 tablespoons chopped chives
2 teaspoons chopped capers
1 tablespoon lemon juice
1/2 garlic clove, minced
Salt and black pepper to taste
Sliced vegetables or sturdy potato chips, or both, for serving

Steps:

Using a wooden spoon, blend the cream cheese and anchovy paste together in a medium bowl. Add the sour cream, parsley, chives, capers, lemon juice and garlic, season with salt and pepper, then stir until well blended. Place in the refrigerator for several hours to season.
Spoon the dip into a bowl and serve with sliced vegetables or potato chips, or both.

NEPTUNE'S DIP

Neptune's Dip image

Number Of Ingredients 11

Ingredients

1 (3-ounce) package cream cheese softened
1 (10 1/2-ounce) can cream of shrimp soup
1/2 cup sour cream
1/8 teaspoon paprika
dash garlic powder
1 (6 1/2-ounce) can crab meat white, drained
1 (4 1/4-ounce) can tiny cocktail shrimp drained
3 tablespoons green onions chopped, including some green
3 tablespoons sherry pale or cooking wine
Additional chopped green onions
Chips or crackers

Steps:

Place cream cheese in a medium saucepan. Stir until smooth. Stir in soup, sour cream, paprika, and garlic powder. Over medium-low heat, cook until heated. Stir in crab meat, shrimp, 3 tablespoons green onions, and sherry. Stirring occasionally, cook until heated through (do not boil).Transfer to a chafing dish. Garnish with additional green onions and serve with chips or crackers.To Microwave: Place cream cheese in a 1-quart microwavable dish. Microwave, uncovered, at 100% power (700 watts) 30 seconds or until softened. Stir in soup, sour cream, sherry, paprika, and garlic powder until smooth. Stir in crab meat, shrimp, and green onions. If making ahead, cover and chill up to 2 hours.To serve, cover dish with waxed paper and microwave at 50% power (350 watts) 5 to 6 minutes until heated through (do not boil), stirring every 2 minutes. Stir, then transfer to a chafing dish. Garnish and serve as above.

Nutrition Facts : Nutritional Facts Serves

NEPTUNE'S DIP

Neptune's Dip image

Number Of Ingredients 10

Ingredients

1 (3-ounce) package cream cheese softened
1 (10 1/2-ounce) can cream of shrimp soup
1/2 cup sour cream
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1 (6 1/2-ounce) can crab meat white, drained
1 (4 1/4-ounce) can tiny cocktail shrimp drained
3 tablespoons green onions chopped, including some green
1 1/2 ounces sherry pale or cooking wine (3 tablespoons)
Additional chopped green onions

Steps:

1. Place cream cheese in a medium saucepan. Stir until smooth. Stir in soup, sour cream, paprika, and garlic powder. Over medium-low heat, cook until heated. Stir in crab meat, shrimp, 3 tablespoons green onions, and sherry. Stirring occasionally, cook until heated through (do not boil).2. Transfer to a chafing dish. Garnish with additional green onions.To Microwave: 1. Place cream cheese in a 1-quart microwavable dish. Microwave, uncovered, at 100% power (700 watts) 30 seconds or until softened. Stir in soup, sour cream, sherry, paprika, and garlic powder until smooth. Stir in crab meat, shrimp, and green onions. If making ahead, cover and chill up to 2 hours.2. To serve, cover dish with waxed paper and microwave at 50% power (350 watts) 5 to 6 minutes until heated through (do not boil), stirring every 2 minutes. Stir, then transfer to a chafing dish. Garnish and serve as above.

Nutrition Facts : Nutritional Facts Serves

NEPTUNE DIP

Neptune Dip image

I got this from my friend, Donna. It makes quite a lot, but I've halved it when necessary. Good with assorted crackers, fresh veggie dippers, or on slices of thin French bread.

Provided by Leslie in Texas

Categories < 30 Mins

Time 25m

Yield 2 quarts

Number Of Ingredients 8

Ingredients

1 1/2 lbs shrimp, cleaned, cooked, and chopped into small pieces
6 (8 ounce) packages cream cheese, softened
1 large onion, grated
3 lemons, juice of
6 tablespoons Durkee's sauce
1 teaspoon hot sauce (to taste)
1 teaspoon salt
1/4-1/2 cup milk, to thin dip, if necessary

Steps:

Place all ingredients except milk into a large bowl and mix well to blend.
Refrigerate. When ready to serve, place dip in a serving dish and enjoy!

Nutrition Facts : Calories 2805, Fat 244.3, SaturatedFat 151.3, Cholesterol 1271.1, Sodium 3761.5, Carbohydrate 36.3, Fiber 1.3, Sugar 6.3, Protein 122.6

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